The Best Pomodoro Sauce
Transport your taste buds to Italy with this authentic Pomodoro Sauce. Simple yet flavorful, it's the perfect accompaniment to pasta, pizza, and more.
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Servings: 6 Servings
Ingredients
- 2 lbs of fresh tomatoes, like San Marzano OR 28 oz can of tinned San Marzano tomatoes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- A handful of fresh basil leaves, torn
- Salt and pepper, to taste
Instructions
Preparation of Tomatoes:
- For Fresh Tomatoes: Blanch the tomatoes in boiling water for a minute, then transfer to cold water. Peel off the skin, remove the seeds, and puree in a blender.
- For Canned Tomatoes: Drain the tomatoes, reserving the liquid. Puree the tomatoes in a blender. If the sauce becomes too thick during cooking, you can add the reserved liquid a little at a time.
Sauté Base:
- In a large saucepan, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
Tomato Addition:
- Pour the tomato puree into the saucepan.
- Allow the mixture to come to a boil, then reduce the heat. Let it simmer for about 30-40 minutes, stirring occasionally.
Final Touches:
- A few minutes before removing from heat, add the torn basil leaves.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Serve over your favorite pasta or use as a base for other dishes.
Notes
- Tomato Choice: If using fresh tomatoes, opt for ripe, in-season ones for the best flavor. For tinned tomatoes, San Marzano is a preferred choice due to its sweet flavor and low acidity.
- Consistency: If your sauce thickens too much, especially when using tinned tomatoes, add the reserved tomato liquid or some water to reach your desired consistency.
- Enhancements: For a richer flavor, consider adding a splash of red wine during the simmering process. If you like a bit of heat, a pinch of red pepper flakes can be added during the sautéing step.
- Storage: This sauce can be refrigerated for up to a week or frozen for up to three months. When reheating, do so over low heat, adding a bit of water or broth if needed.
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 201mg | Potassium: 476mg | Fiber: 3g | Sugar: 7g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 2mg
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